In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 pound of Italian sausage, breaking it into smaller pieces, and cook for about 5–7 minutes until browned and cooked through. Stir in 1 diced onion and 3 cloves of minced garlic, cooking for an additional 3–4 minutes until the onion is translucent and fragrant.

Pour in a 28-ounce can of crushed tomatoes, stirring well to combine. Bring the sauce to a gentle simmer and cook for about 15 minutes. Afterward, stir in 1/2 cup of heavy cream, and season with salt and freshly cracked black pepper to taste. Add fresh herbs, cooking for another minute until fragrant.

In a separate saucepan, bring 4 cups of water or broth to a boil over high heat. Gradually whisk in 1 cup of polenta, reducing the heat to low. Cook for about 5–7 minutes, stirring frequently, until thickened.

Remove the polenta from heat and stir in 1 cup of grated Parmesan cheese, along with a splash of heavy cream or butter for extra creaminess.

Ladle portions of creamy polenta into deep bowls and top with the sausage ragu. Garnish with additional fresh herbs and cheese.